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Cuisine Magazine Recipes

Chinese Cream Corn Soup with Poached Egg

Posted on : 05-01-2016

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Ingredients

1 tsp sunflower oil
1 salad spring onion (finely sliced)
1 can creamed corn
3 mielies/corn cobs (cut kernels off)
1 Tbsp corn flour/Maizena
1 1/2 can of cold water (simply fill water into creamed corn can after use)
1 1/2 Tbsp sugar
2 tsp salt (add to taste)
3 pinches of white pepper
2 eggs, well beaten
fresh coriander to sprinkle

Method:

In the soup pot to be, fry 1/2 the sliced spring onion with olive oil, till lightly browned.
Add the creamed corn.
Add the fresh kernels cut from mielies.
Use the empty can to add 1 can of water to pot.
Allow the soup to boil.
Add 1/2 can of water mixed with corn flour.
Slowly add to soup, while stirring – this will thicken the soup.
Add sugar, salt and white pepper.
Mix the eggs in a separate container (I usually use a measuring jug for easy pouring).
While stirring the soup in one direction, slowly pour the egg liquid in one spot and it’ll poach automatically
Serve hot!

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